Best New Orleans Pralines (Pecan Candy Recipe)

What we love about this recipe

• It’s sweet, nutty flavor: Pecan candy is rich and sweet, and boast the distinct taste of pecans. They also smell amazinggg.
• It’s buttery, creamy texture: These sweet confections have a smooth, creamy texture that melts in your mouth. The contrast between the smooth candy and the crunch of the pecans is perfect.
• It’s perfect for special occasions: Pralines are often given as gifts during Christmas and other holidays or celebrations. They have a special homemade charm to them, plus their sweet decadence make them a thoughtful and appreciated gift idea.

What is pecan candy?

If you’ve never heard of pecan candy, aka as pralines (or Creole pralines), they’re basically a type of confection made with sugar, butter, milk, and crunchy pecans. People love pecan candy because they’re sweet, rich, and creamy with a fudgy texture and caramel-like flavor that practically melts in your mouth. Pecan praline candy is a Southern favorite, and especially popular in New Orleans. 

Ingredients

Here are the simple ingredients you’ll need to make pecan candy:

• Pecans: These provide a crunchy texture and nutty flavor, essential for the traditional praline taste. I used pecan pieces but you can also used chopped pecans or take pecan halves and chop them yourself.
• Granulated White Sugar: The primary sweetener in the recipe, it caramelizes during cooking to create the praline’s characteristic smooth and creamy texture. Our original recipe used both white and brown sugar, but with some practice and experience in caramel making (the old-fashioned way), we decided to make this pecan candy recipe without brown sugar.
• Salted Butter: Adds richness to the pralines and enhances and balances the sweetness. If using unsalted butter, add a pinch of salt to your recipe.
• Evaporated Milk: Needed for the creamy flavor. Also, the reduced water content helps achieve the right consistency without curdling or thinning the praline mixture. We use evaporated milk for our caramel cake as well. 
• Vanilla Extract: Enhances the overall flavor profile by adding a warm, aromatic note. I find that most recipes don’t use enough vanilla for my personal taste, but feel free to adjust to your preference.

Recipe substitutions and modifications

• Flavorings: Try almond extract or even a splash of liquor for rum pralines. Chocolate pralines are also really popular, just add cocoa powder.
• Fillings: Add ingredients like shredded coconut.
• Milk: Instead of evaporated milk, people like to use heavy cream or half and half.

Special equipment and tools

• Baking Sheets/Pastry Board/Cutting Board: Line a baking sheet / sheet pan or board with parchment paper. You can also use a silicone baking mat or foil greased with cooking spray or butter. I used a marble pastry board lined with parchment paper. I have not tried using wax paper. 
• Sturdy Medium Saucepan: For cooking the praline mixture.
• Candy Thermometer (Required): For measuring the temperature accurately to reach the soft ball stage (230°F to 235°F).
• Sauce Whisk (Highly Recommended) or Silicone Spatula: For stirring the mixture. Some people like to use a wooden spoon; that works too.

Best saucepan for candy making

The type of saucepan matters when making homemade candy such as pecan pralines. Candy making in general requires precise temperature control, and the type of saucepan you use can lead to result in uneven heating, burnt pecan pralines, or other undesirable outcomes. 

Our favorite is this Stainless Clad Saucier from Made In. It comes in three sizes: 2 quart, 3 quart, and 5 quart. We used the 3 quart for this recipe. Not sponsored, we just really love their cookware and use it exclusively for the majority of our recipes.

Here are some other considerations:

• Stainless steel or aluminum is often recommended for candy making because they conduct heat evenly and respond well to temperature changes.
• A heavy-bottomed saucepan helps prevent hot spots and promotes even heat distribution—super important because precise temperature control is necessary for candy making.
• Make sure your saucepan is clean and completely dry before you start making pecan candy. Any little particles or water in the pan can affect the texture.

How you make pecan candy

Step 1: Prep

• Line a marble slab, cutting board, or sheet pan with parchment paper. Alternatively, you can use a silicone baking mat or foil, just grease the foil down with a little cooking spray or butter. 
• Then grab a spoon, grease that down with butter, and set it aside. You will use the spoon later to scoop the sticky praline mixture onto the sheet pan.

Step 2: In a sturdy medium saucepan, combine the butter, granulated sugar, and evaporated milk. Set saucepan over medium or medium-low heat, about 275°F on a programmable induction cooktop. Stir cream and sugar.

Step 3: Whisk until until the sugar dissolve. Then, add vanilla.

Step 4: Continue to cook, stirring constantly with a sauce whisk (preferred) or silicone spatula, until it reaches the “soft ball” stage at 230°F to 235°F. 

Step 5: Once the temperature hits 230°F to 235°F, add the pecan pieces. Continue stirring until the mixture begins to thicken (see video), about 5 to 7 minutes. Not as thick as peanut butter, but heading in that direction. You may need to alternate between low and medium heat if your mixture starts to scorch or burn. Use a candy thermometer for accuracy!

Step 4: Quickly remove the saucepan from heat and use the pre-greased spoon to scoop spoonfuls onto the prepared sheet pan. The praline mixture thickens rapidly, so work quickly.

Step 5: Allow the pecan candy to cool completely at room temperature and harden on the sheet pan, approximately 2 hours. Store leftovers in an airtight container; best consumed within 3 days.

How to serve pecan candies

I love to eat pecan candy by itself with just a glass of milk! However, you can make them cute and presentable by doing a little dessert board or adding them to a gift basket with coffee, tea, or chocolates if you’re giving them away.

How to ship pralines in the mail

Old fashioned pecan pralines are the perfect gift during the holiday season, especially Christmas. Break out your mailing list, because you can easily ship them to friends and family all over. It does require careful packaging to ensure they arrive at their destination in good condition. Here are some tips for shipping pecan candy and similar treats:

• Make sure they’re completely cooled and hardened before attempting to package them. This will help maintain their shape during transit.
• Wrap them tightly in cellophane wrappers or similar designed for chocolates, caramels, etc. before placing them in the container. This helps to protect them from breakage and keeps them fresh.
• Put them in a sturdy container that provides enough space for the candy without allowing them to shift too much. Consider using a tin, airtight plastic container, or a sturdy box.
• Use cushioning material like bubble wrap or packing peanuts to fill any empty spaces in the package, providing additional protection against movement and breakage.
• Be mindful of the weather conditions when shipping. Extreme heat or cold can affect the quality of the pralines. Consider adding insulation or using expedited shipping during hot weather.
• Clearly label the package as “fragile” to alert handlers to handle it with care. Also, mark the package as perishable.
• Do expedited shipping (ex: next business day) to reduce the transit time.

Summary

This pecan candy recipe blends pecans, butter, sugar, and milk to perfection, creating a creamy texture that practically melts in your mouth. Level up your candy making and satisfy your sweet tooth with this creamy Southern candy recipe.

Pecan Candy Recipe (Best New Orleans Pralines)

cooks with soul

These New Orleans pralines (pecan candy) are made with sugar, pecans, and vanilla. Enjoy an authentic taste of Nawlins right in your kitchen.

5 from 12 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Servings 12 pralines

Ingredients

  

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• 4 tablespoons salted butter room temperature
• 1 1/2 cups granulated white sugar
• 1 (12-ounce) can evaporated milk room temperature
• 3/4 to 1 cup pecans halves
• 1 tablespoon vanilla extract

Instructions

 

• Prepare a Flat Surface:

  Line a sheet pan, cutting board, or marble pastry board with parchment paper. Alternatively, use a silicone baking mat or foil greased with cooking spray or butter. Then, grease a spoon with butter for later use in scooping the praline mixture onto the pan.
• Cook the Mixture: In a sturdy medium saucepan, combine the butter, granulated sugar, and evaporated milk. Set it over medium heat, about 275°F on a programmable induction cooktop. 
• Stir and Add Vanilla: Stir cream and sugar mixture until the sugar dissolves. Then, add vanilla.
• Soft Ball Stage: Continue to cook, stirring constantly with a sauce whisk (preferred) or silicone spatula, until it reaches the “soft ball” stage at 230°F to 235°F. Use a candy thermometer for accuracy. The time it takes will vary depending on the humidity and type of saucepan. See notes below.
• Add Pecans: Once the temperature hits 230°F to 235°F, add the chopped pecans. Continue stirring until the mixture begins to thicken (see video above), about 5 to 7 minutes. Reduce heat if necessary to avoid scorching.
• Cool and Scoop: Quickly remove the saucepan from heat and use the pre-greased spoon to scoop spoonfuls onto the prepared sheet pan. The praline mixture thickens rapidly, so work quickly.
• Cool and Harden: Allow the pralines to cool completely and harden on the sheet pan, approximately 2 hours.
• Store: Store leftovers in an airtight container; best consumed within 3 days.

Notes

1. To check if the candy is ready to be dropped onto the parchment paper, drop a small amount into ice-cold water. If it forms a soft ball that can be easily flattened between your fingers, it’s ready! This stage is known as the “soft-ball” stage in candy making.

2. My kitchen was around 57% humidity and 74°F in the middle of summer when I tested this recipe. Starting at Step 2 through Step 6 took around 45 minutes. 

Keyword creole, new orleans, pecan pralines, pecans, pralines

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